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Monday, July 20, 2015

Fresh Lobia ( Karamani, Black Eyed Beans ) Curry

Today's dish, a curry with fresh lobia/karamani/ black eyed beans is another dish that I had made sometime back. Though dried lobia is available easily, fresh karamani is not found every time, so whenever I find fresh beans like this, I always buy and stock some. We can make all the dishes that we make with dried beans with these fresh ones, no need of soaking and of course they taste awesome. I have added some capsicum for some flavor and also a paste of coconut, small onions and fennel seeds to make a thick curry. We had it with rotis, but the curry would go very well with any kind of pilaf too..Need To Have

Fresh Lobia/Black Eyed Beans/Karamani - 1 cup

Bay Leaf - 1 small

Black Cardamom - 1

Cloves - 3

Green Capsicum - 1 medium, chopped

Toamto - 1 medium, chopped

Turmeric Powder - 1/2 teaspoon

Red Chilly Powder - 1 teaspoon

Coriander Powder - 11/2 teaspoon

Garam Masala - 1/2 teaspoon

Chopped Coriander - 2 tablespoons

Salt to taste

To Grind

Grated Coconut - 2 tablespoons

Small Onions, Shallots - 5

Fennel Seeds - 1 teaspoon

Method

Wash and keep the fresh lobia beans, grind together all the ingredients given under ' to grind '.

Heat some oil in a pressure pan, add the bay leaf, cloves and cardamom, when it starts sizzling, add the capsicum and tomatoes and saute for a minute. Add the turmeric, chilly and coriander powders and mix.

Then add the salt and the fresh beans along with 1 1/2 cups of water, cover and cook for 2 whistles, then reduce the heat to low and cook for another 7 minutes and switch off.

Once the pressure is released, open the pressure pan, add the ground paste and garam masala, mix and cook for about 2 to 3 minutes. Finally, garnish with the chopped coriander and serve.